Sweet potato tacos
500g orange sweet potatoes
125ml olive oil
6 green onions (scallions), coarsely chopped
1 tsp ground cumin
1 tsp ground coriander
2 cups chopped coriander
2 fresh jalapeño chillies, coarsely chopped
1 ½ finely grated lime rind
2 tbsp lime juice
500g bottled sun-dried tomatoes in oil
¼ tsp garlic powder
¼ tsp onion powder
½ tsp smoked paprika
40g roasted whole blanched almonds
25g roasted walnuts
12 white corn tortillas, each 17cm in diameter, warmed
40g arugula leaves
Boil, steam or microwave sweet potato until tender; drain. When cool enough to handle, peel sweet potato; cut flesh into 1.5cm pieces.
Meanwhile, blend or process oil, onion, cumin, ground and fresh coriander, chillies, rind, juice and the water in a food processor until smooth. Transfer to a small bowl; stand until required.
Drain oil from tomatoes over a bowl; reserve. Coarsely chop tomatoes. Process tomatoes and 2 tablespoons of the reserved oil with garlic and onion powders, paprika and nuts until coarsely chopped. Add 2 tablespoons of coriander mixture; pulse until combined.
Transfer tomato mixture to a large frying pan, stir in sweet potato. Heat mixture over low heat for 5 mins or until warmed through. Serve sweet potato mixture in tortillas with rocket and remaining coriander mixture.